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Shakeri M, Ghobadi R, Sohrabvandi S, Khanniri E, Mollakhalili-Meybodi N. Co-encapsulation of omega-3 and vitamin D 3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties. Front Nutr 2024; 11:1323067. [PMID: 38633604 PMCID: PMC11021770 DOI: 10.3389/fnut.2024.1323067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Accepted: 03/20/2024] [Indexed: 04/19/2024] Open
Abstract
In recent years, lipophilic bioactive compounds have gained much attention due to their wide range of health-benefiting effects. However, their low solubility and susceptibility to harsh conditions such as high temperatures and oxidation stress have limited their potential application for the development of functional foods and nutraceutical products in the food industry. Nanoencapsulation can help to improve the stability of hydrophobic bioactive compounds and protect these sensitive compounds during food processing conditions, thus overcoming the limitation of their pure use in food products. The objective of this work was to co-entrap vitamin D3 (VD3) and omega 3 (ω3) as hydrophobic bioactive compounds providing significant health benefits in beeswax solid lipid nanoparticles (BW. SLNs) for the first time and to investigate the effect of different concentrations of VD3 (5 and 10 mg/mL) and ω3 (8 and 10 mg) on encapsulation efficiency (EE). Our findings revealed that the highest EE was obtained for VD3 and ω3 at concentrations of 5 mg/mL and 10 mg, respectively. VD3/ω3 loaded BW. SLNs (VD3/ω3-BW. SLNs) were prepared with zeta potential and size of-32 mV and 63.5 nm, respectively. Results obtained by in-vitro release study indicated that VD3 release was lower compared to ω3 in the buffer solution. VD3 and ω3 incorporated in BW. SLNs demonstrated excellent stability under alkaline and acidic conditions. At highly oxidizing conditions, 96.2 and 90.4% of entrapped VD3 and ω3 remained stable in nanoparticles. Moreover, nanoparticles were stable during 1 month of storage, and no aggregation was observed. In conclusion, co-loaded VD3 and ω3 in BW. SLNs have the great potential to be used as bioactive compounds in food fortification and production of functional foods.
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Affiliation(s)
- Mohammad Shakeri
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Runak Ghobadi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Aliabadi A, Khanniri E, Mahboubi-Rabbani M, Bayanati M. Dual COX-2/15-LOX inhibitors: A new avenue in the prevention of cancer. Eur J Med Chem 2023; 261:115866. [PMID: 37862815 DOI: 10.1016/j.ejmech.2023.115866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 10/22/2023]
Abstract
Dual cyclooxygenase 2/15-lipoxygenase inhibitors constitute a valuable alternative to classical non-steroidal anti-inflammatory drugs (NSAIDs) and selective COX-2 (cyclooxygenase-2) inhibitors for the treatment of inflammatory diseases, as well as preventing the cancer. Indeed, these latter present diverse side effects, which are reduced or absent in dual-acting agents. In this review, COX-2 and 15-LOX (15-lipoxygenase) pathways are first described in order to highlight the therapeutic interest of designing such compounds. Various structural families of dual inhibitors are illustrated. This study discloses various structural families of dual 15-LOX/COX-2 inhibitors, thus pave the way to design potentially-active anticancer agents with balanced dual inhibition of these enzymes.
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Affiliation(s)
- Ali Aliabadi
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Elham Khanniri
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Mahboubi-Rabbani
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Maryam Bayanati
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Yousefi M, Khanniri E, Sohrabvandi S, Khorshidian N, Mortazavian AM. Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt. Front Nutr 2023; 10:1130425. [PMID: 37360296 PMCID: PMC10287953 DOI: 10.3389/fnut.2023.1130425] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 05/08/2023] [Indexed: 06/28/2023] Open
Abstract
Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.22%, 9.14-14.26%, 201.23-336.17 nm, and + 20.19-46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters' activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol 2023; 60:1656-1665. [PMID: 37187980 PMCID: PMC10169984 DOI: 10.1007/s13197-022-05403-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2022] [Accepted: 02/09/2022] [Indexed: 01/19/2023]
Abstract
Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.
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Affiliation(s)
- Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoumeh Azari
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Ghasemzadeh-Mohammadi
- Department of Nutrition and Food Safety, School of Medicine, Hamadan University of Medical Sciences, P.O.Box 65176-19654, Hamadan, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Khanniri E, Yousefi M, Mortazavian AM, Khorshidian N, Sohrabvandi S, Koushki MR, Esmaeili S. Biosorption of cadmium from aqueous solution by combination of microorganisms and chitosan: response surface methodology for optimization of removal conditions. J Environ Sci Health A Tox Hazard Subst Environ Eng 2023; 58:433-446. [PMID: 37035917 DOI: 10.1080/10934529.2023.2188023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/27/2022] [Accepted: 01/07/2023] [Indexed: 06/19/2023]
Abstract
The food-grade adsorbents of Saccharomyces cerevisiae (108 CFU/mL), Bifidobacterium longum (108 CFU/mL) and chitosan (1%w/v) alone or in combination were used for biosorption of cadmium (Cd) from aqueous solution. Among the tested adsorbents, combination of B. longum and chitosan had the highest efficiency. Therefore, biosorption process with B. longum/chitosan as the most efficient biosorbent was optimized by variables of pH (3-6), temperature (4-37 °C), contact time (5-180 min) and Cd concentrations (0.01-5 mg/L) using RSM. Twenty-seven tests were carried out and the data fitted to the second-order polynomial models. Results revealed that 99.11% of Cd was reduced within 180 min at concentration of 2.5 mg/L, pH 6 and temperature of 20.5 °C that were considered as the optimal conditions for Cd removal. The trend of isotherm was more fitted to the Langmuir model and maximum biosorption capacity was obtained about 3.61 mg/g. The pseudo-second-order fitted the biosorption kinetics for Cd ions. The B. longum/chitosan biosorbent exhibited the high affinity to Cd ion in the presence of coexisting metal ions. It could remove 81.18% of Cd from simulated gastrointestinal tract. Thus, B. longum/chitosan can have good potential as an effective adsorbent for Cd biosorption from aqueous solutions and human body.
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Affiliation(s)
- Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | | | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeideh Esmaeili
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Abd El-Hack ME, Abdel-Moneim AME, Adegbeye M, Adewumi K, Ahamefule BC, Ahamefule CS, Alfaia C, Aly HF, Amin N, Anuwar S, Arapoglou D, Ashok Kumar N, Babayeva T, Badiale-Furlong E, Barroca MJ, Carabantes AG, Casano LM, Chauhan VS, Cheng X, Chentir I, Choo WT, Coelho D, Convey P, Čopíková J, Coronado-Reyes JA, Costa JLG, Costa M, Deprá MC, Dias RR, Dufossé L, Edoh O, Ekanem D, Elghandour MM, Eliopoulos C, El-Saadony MT, Eltanahy E, El-Tarabily KA, Esteves AF, Fagundes MB, Fajemisin AN, Faniyi T, Fernandes AS, Florença SG, Flores-Córdova MA, Fradinho P, Fuciños P, Gayen K, Gonçalves AL, González-Hernández JC, Guedes AC, Guiné RP, Herrera M, Iamtham S, Jack A, Jacob-Lopes E, Jaiswal M, Jayappriyan K, Jethani H, Kannaujiya VK, Khafagy A, Khanniri E, Khorshidian N, Komarcheuski AS, Lopes PA, Lupette J, Machado CA, Markou G, Maroneze MM, Martinez A, Martínez-Sánchez V, Martins CB, Melville L, Mesadri J, Mesalam NM, Mitterer-Daltoé ML, Montenegro Herrera CA, Mortazavian AM, Nascimento TCD, Nass PP, Neenu R, Nicoletti M, Nornberg ML, Nunes MC, Ogbonna CN, Ogbonna I, Ogbonna J, Pagels F, Pagnussatt FA, Pandey S, Pan-utai W, Pastrana LM, Pérez-Gálvez A, Pérez-Lloréns JL, Pestana J, Pires JC, Prates JA, Queiroz MI, Rahman KM, Rai A, Rai PK, Raja R, Ramírez-Mérida LG, Raymundo A, Rivas-Caceres RR, Rizk MZ, Roca M, Rodríguez-Roque MJ, Saad S, Salas-Salazar NA, Salem AZ, Salem HM, Salgado EM, Saloň I, Sánchez-Vega R, Sarkar S, Scaglioni PT, Schetinger LC, Shah M, Shams SGE, Sharma NK, Shehata AM, Singh A, Sinha RP, Soto-Caballero MC, Sridhar S, Sushytskyi L, Synytsya A, Teoh ML, Tiwari B, Tiwari S, Toniolo C, Torky A, Valdivia-Nájar CG, Vaquero MG, Vasconcellos RS, Vendruscolo RG, Vergara JJ, Vieira MV, Vigani M, Vingiani AM, Vingiani GM, Volpato JA, Wagner R, Wong CY, Wong NLW, Yousefi M, Yusoff FM, Zepka LQ. Contributors. Handbook of Food and Feed from Microalgae 2023:xv-xx. [DOI: 10.1016/b978-0-323-99196-4.09990-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Esmaeili S, Khanniri E, Berengi Ardestani S, Barzegar M, Sahari MA. What are the effects of gamma irradiation, modified atmosphere packaging, and storage on different properties of turmeric essential oil? Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sharifi S, Sohrabvandi S, Mofid V, Javanmardi F, Khanniri E, Mortazavian AM. The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk. J Environ Health Sci Eng 2022; 20:181-186. [PMID: 35669832 PMCID: PMC9163241 DOI: 10.1007/s40201-021-00765-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 11/29/2021] [Indexed: 06/15/2023]
Abstract
Milk is one of the most consumed sources among people, especially children. hence, its contamination with heavy metals can pose a serious risk to children. Therefore, this study aimed to measure the lead concentration as one of the most dangerous heavy metals in the raw milk of several major animal husbandries in Tehran province from Iran. A total of 57 raw milk samples were collected from different regions of Tehran province. The lead contents were measured using a graphite furnace atomic absorption spectrometer. To evaluate the risk of the samples and hazard quotient (HQ) were calculated. The results showed that HQ for all samples was lower than 1 which was found within the acceptable level. Because the absorption of Pb is higher in children and this metal has a cumulative property in the body, even its small weekly intake can be dangerous in long-term consumption.
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Affiliation(s)
- Shahnaz Sharifi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Qods Town (The West), Shahid Farahzadi Blvd, Shahid Hafezi St, Tehran, 1981619573 Iran
| | - Vahid Mofid
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Qods Town (The West), Shahid Farahzadi Blvd, Shahid Hafezi St, Tehran, 1981619573 Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Qods Town (The West), Shahid Farahzadi Blvd, Shahid Hafezi St, Tehran, 1981619573 Iran
| | - Elham Khanniri
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Qods Town (The West), Shahid Farahzadi Blvd, Shahid Hafezi St, Tehran, 1981619573 Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Qods Town (The West), Shahid Farahzadi Blvd, Shahid Hafezi St, Tehran, 1981619573 Iran
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Khorshidian N, Khanniri E, Koushki MR, Sohrabvandi S, Yousefi M. An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese. Front Nutr 2022; 9:833618. [PMID: 35356735 PMCID: PMC8959614 DOI: 10.3389/fnut.2022.833618] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Accepted: 02/09/2022] [Indexed: 12/21/2022] Open
Abstract
Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries. Lysozyme exerts antimicrobial activity against microorganisms, especially Gram-positive bacteria, by hydrolyzing 1,4-beta-linkages between N-acetylmuramic acid and N-acetylglucosamine in the cell wall. In addition, increased antimicrobial activity of lysozyme against Gram-negative bacteria could be achieved by the modification of lysozyme through physical or chemical interactions. Lysozyme is presented as a natural preservative in mammalian milk and can be utilized as a bio-preservative in dairy products, such as cheese. Both bacteria and fungi can contaminate and spoil the cheese; especially the one that is made traditionally by raw milk. Furthermore, uncontrolled and improper processes and post-pasteurization contamination can participate in the cheese contamination. Therefore, besides common preservative strategies applied in cheese production, lysozyme could be utilized alone or in combination with other preservative strategies to improve the safety of cheese. Hence, this study aimed to review the antimicrobial properties of lysozyme as natural antimicrobial enzyme and its functionality in cheese.
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Affiliation(s)
- Nasim Khorshidian
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
- *Correspondence: Mojtaba Yousefi, ;
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Esmaeili S, Berengi-Ardestani S, Khanniri E, Barzegar M, Sahari MA. Effect of storage time on the microbial and physicochemical properties of gamma irradiated turmeric powder under various atmospheres of packaging. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Khorshidian N, Khanniri E, Mohammadi M, Mortazavian AM, Yousefi M. Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products. Front Microbiol 2021; 12:709959. [PMID: 34603234 PMCID: PMC8486284 DOI: 10.3389/fmicb.2021.709959] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 08/23/2021] [Indexed: 02/05/2023] Open
Abstract
One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7-17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at -80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.
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Affiliation(s)
- Nasim Khorshidian
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
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12
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Zendeboodi F, Sohrabvandi S, Khanniri E, Nikmaram P, Fanood R, Khosravi K, Mortazavian A, Gholian M, Khorshidian N. Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards. East Mediterr Health J 2021; 27:687-692. [PMID: 34369583 DOI: 10.26719/2021.27.7.687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Accepted: 09/21/2020] [Indexed: 11/09/2022]
Abstract
Background The World Health Organization recommends a maximum daily salt intake of 5 g for adults; the Islamic Republic of Iran has national standards for salt content of foods. Aims This study aimed to determine the salt content of industrial (made in large-scale food companies) and non-industrial (made in local stores using traditional methods) foods in Tehran province and compare it with the Iranian national standards. Methods We determined the salt content of 555 industrial and non-industrial products from parts of Tehran province in 2016 and 2018. The types of foods examined were: canned vegetables, industrial and non-industrial pickled vegetables, industrial and non-industrial tomato paste/tomato sauce, industrial and non-industrial nuts, and non-industrial barberry juice. The salt content of each product and its compliance with Iranian national standards was evaluated. Results The salt content of industrial tomato paste/sauce in 2016 (2.05 g/100 g) and non-industrial tomato paste/sauce in 2018 (2.37 g/100 g) was higher than the Iranian standard (1.5/2.0 g/100 g). The mean salt content of both industrial (1.97 g/100 g) and non-industrial (2.16 g/100 g) nuts was higher than the Iranian standard (1.88 g/100 g), as was the mean salt content of non-industrial juice (0.79 g/100 mL versus 0.25 g/100 mL). In 2018, only 48% and 40% of industrial and non-industrial tomato pastes/sauces met the Iranian standard. Overall, industrial products conformed better with the national standard than non-industrial products. Conclusions Efforts are needed to reduce the salt content of processed food in the Islamic Republic of Iran and ensure they meet the Iranian standards.
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Affiliation(s)
- Fatemeh Zendeboodi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Sara Sohrabvandi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Elham Khanniri
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Parang Nikmaram
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Agriculture and Natural Resources, University of Tehran, Tehran, Islamic Republic of Iran
| | - Rozita Fanood
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Kianoush Khosravi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Amir Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Mohammad Gholian
- Grape Processing and Preservation Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Islamic Republic of Iran
| | - Nasim Khorshidian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
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Dadkhodazade E, Khanniri E, Khorshidian N, Hosseini SM, Mortazavian AM, Moghaddas Kia E. Yeast cells for encapsulation of bioactive compounds in food products: A review. Biotechnol Prog 2021; 37:e3138. [PMID: 33634951 DOI: 10.1002/btpr.3138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022]
Abstract
Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of food-grade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.
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Affiliation(s)
- Elahe Dadkhodazade
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Seyede Marziyeh Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Technology, Maragheh University of Medical Science, Maragheh, Iran
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Khanniri E, Yousefi M, Mortazavian AM, Khorshidian N, Sohrabvandi S, Arab M, Koushki MR. Effective removal of lead (II) using chitosan and microbial adsorbents: Response surface methodology (RSM). Int J Biol Macromol 2021; 178:53-62. [PMID: 33581210 DOI: 10.1016/j.ijbiomac.2021.02.065] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/04/2021] [Accepted: 02/08/2021] [Indexed: 10/22/2022]
Abstract
The ability of chitosan (1% w/v), Bifidobacterium longum (108 CFU mL-1) and Saccharomyces cerevisiae (108 CFU mL-1) separately or in combination (chitosan/B. longum, chitosan/S. cerevisiae, B. longum/S. cerevisiae) was assessed for lead (II) removal from aqueous solutions. The results showed chitosan/B. longum adsorbent had higher adsorption percentage in comparison with other adsorbents (p < 0.05). It was selected as the most efficient adsorbent and the effect of process variables including initial metal concentration (0.01-5 mg L-1), contact time (5-180 min), temperature (4-37 °C) and pH (3-6) on the its removal efficiency was evaluated with a Box-Behnken design. Twenty-seven test runs were performed and the optimal conditions for metal adsorption was observed at metal concentration of 2.5 mg L-1, contact time of 180 min, temperature of 37 °C and pH 4.5. The maximum lead (II) adsorption yield under optimal conditions was 97.6%. The foreign ions didn't diminish lead (II) adsorption by chitosan/B. longum and it had high selectivity toward the lead (II). Adsorption behavior was analyzed using the Freundlich and the Langmuir isotherms. The correlation coefficients (R2) demonstrated the Langmuir model had a better description on metal adsorption process. Overall, isotherms revealed chemisorption and physisorption were probably involved in metal adsorption on adsorbent.
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Affiliation(s)
- Elham Khanniri
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | | | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Sara Sohrabvandi
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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15
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Yousefi M, Khanniri E, Shadnoush M, Khorshidian N, Mortazavian AM. Development, characterization and in vitro antioxidant activity of chitosan-coated alginate microcapsules entrapping Viola odorata Linn. extract. Int J Biol Macromol 2020; 163:44-54. [DOI: 10.1016/j.ijbiomac.2020.06.250] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 06/22/2020] [Accepted: 06/25/2020] [Indexed: 01/10/2023]
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Abstract
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Being an important source of human enteric diseases, microbiological safety is one of the
major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination
and extend the shelf life of meat products, different procedures have been practiced, including the
addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application
of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms
in meat and meat products. We identify possible ways to improve the performance of bacteriocins
ensuring food safety and toxicity. We first provide a brief introduction to the classification
of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in
combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins
in meat products are described and cross-compared, introducing emerging meat products containing
bacteriocins.
:
Despite the existence of many reports related to the application of bacteriocin-producing strains of
lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application
of bacteriocins in the red meat while observing their antimicrobial mechanism of action as
well as evaluating their applications in meat products. The application of these proteins in meat
products has received considerable attention; however, there are still some drawbacks and limitations
for their application. Characterization, identification, toxicity evaluation and investigating application
level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order
to increase the efficiency of extending shelf life and improving the microbial stability of meat
products.
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Affiliation(s)
- Zahra Pilevar
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Beikzadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Khanniri E, Yousefi M, Khorshidian N, Sohrabvandi S, Mortazavian AM. Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12554] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Elham Khanniri
- Student Research Committee; Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir M Mortazavian
- Food Safety Research Center; Shahid Beheshti University of Medical Sciences; Tehran Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; National Nutrition and Food Technology Research Institute; Food Science and Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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Khanniri E, Sohrabvandi S, Mortazavian AM, Khorshidian N, Malganji S. Effect of Fermentation, Cold storage and Carbonation on the Antioxidant activity of Probiotic Grape Beverage. CNF 2018. [DOI: 10.2174/1573401313666170614100418] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Elham Khanniri
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Mohammad Mortazavian
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shirin Malganji
- Department of Food Science and Technology, Faculty of Food Science and Technology, Islamic Azad University, Khorasgan (Isfahan) Branch, Isfahan, Iran
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Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Khanniri E, Bagheripoor-Fallah N, Sohrabvandi S, Mortazavian AM, Khosravi-Darani K, Mohammad R. Application of Liposomes in Some Dairy Products. Crit Rev Food Sci Nutr 2015; 56:484-93. [DOI: 10.1080/10408398.2013.779571] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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